The latest information from the Baltimore Office of Promotion & The Arts

First Sunday Celebrates the Fall Season

﻿Sunday, October 7, 2018

Autumn not only ushers in cooler temperatures, but also fruits and vegetables perfect for eating or decorating. Warm colors fill the Baltimore Farmers' Market & Bazaar during this season in the shape of round gourds, pumpkins and apples and oblong corn, squashes and peppers. The market celebrates the beauty of fall for First Sundays presented by Aetna Better Health of Maryland. Visit "Fall Harvest" for autumn-themed crafts for children and families.

Save the date for First Sundays at the market:

November 4 - Happy Harbor

December 2 - Holiday Art Expo

First Sundays are made possible by presenting sponsor Aetna Better Health of Maryland.﻿

Pick of the Week Recipe:

﻿Roasted Spaghetti Squash with Kale and Sausage

By Pam and Jen Pahl of Pahl's Farm

Ingredients:

½ Pound Ground Sausage

1 Spaghetti Squash

2 Cups Chopped Kale

½ Cup Finely Chopped Onions

3 Cloves Minced Garlic

1 Cup Shredded Parmesan

1 Tablespoon Chopped Oregano

3 Tablespoons Olive Oil

Salt and Pepper

Preheat Oven to 375°F and oil a baking sheet with a tablespoon of the olive oil.

Prepare the spaghetti squash by cutting a half inch off the top and bottom. Then slice it in half long wise. Scoop out all the seeds and stringy bits then place cut side down on the baking sheet.

Make sure to poke holes in the skin of the squash to prevent steam related incidents from occurring.

Bake the squash for about 45 minutes or until it is nice and soft.

Once the squash is cool enough to handle, use a fork to scrape out the spaghetti-like flesh into a bowl and set aside.

In a large skillet heat the remaining oil over medium heat then add the onions. About 3 minutes.

Cook the onions until soft then add the garlic and cook for one more minute. Then add the kale and cook for two more minutes.

Add the ground sausage and cook until the outsides have browned and the meat is cooked through. About 3 more minutes.

When the sausage is cooked, place the spaghetti squash into the skillet and give it a good mixing. Once it’s all mixed up and warmed through, take it off the heat.

Finish with the parmesan and oregano and season with the salt and pepper.

Enjoy.

Chef Egg Live: Farmers'

Market Family Cook Off

Sunday, October 7, 2018

﻿9:30-11am

Chef Egg's final cooking class for the 2018 season of the market has sold out. The 2019 schedule will be announced at a later date. For more on Chef Egg Live: Farmers' Market Family Cook Off, click here.

Market Vendor Spotlight:

﻿Pahl's Farm

Pahl’s Farm out of Granite, Maryland has been at the market since its inception in 1977. Both the market and their farm have been through many changes since then. These days though market-goers will find the Pahls selling award-winning cut flowers, piles of beautiful kale, and some of the best bacon around at their location across from South Mountain Creamery in the east side of the market.

Bazaar Vendor Spotlight:

Wanderlust Kids Co.

Wanderlust Kids Co. is a mobile children's boutique bringing handcrafted clothing, accessories and toy brands to the market. Their children’s clothing features fun patterns and easy shapes that will take little ones throughout any adventure.

2019 Baltimore Farmers' Market & Bazaar

﻿Applications Now Open

Applications are now open for the 2019 Baltimore Farmers' Market & Bazaar set to begin Sunday, April 7 through Sunday, December 22, 2019. Maryland-based farmers, concessionaires and bazaar vendors are eligible to apply.